Technological properties of wheat flour with herbal supplements

Abstract

It is advisable to include powder in wheat dough in a dosage of 0.5 % of isodon japonicas to the mass of flour; up to 2 % of agastache, ruta montana and winter savory, catmint of nephetelli; not more than 5 % of catmint Musina, polihimnia, amaranthus tricolor, pyrethrum grand, yellow cosmos; up to 10 % of mountain mint, kenwa; up to 15 % of yellow nutsedge and strawberry tomato, as it is with these dosages that the bread was evenly colored from light yellow, green to dark brown crust without destructions and cracking, elastic soft part, thin-walled porosity, pronounced bread taste and pleasant aroma of supplements unlike other prototypes.